Trout-and-green strawberry salad with lime-and verjuice dressing
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- Abigail Donnelly
- 4
- Carb Conscious Fat conscious
- 20 minutes
- Strandveld Adamastor 2012
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 300 g lightly smoked rainbow trout
- 200 g green (or ripe) strawberries, thinly sliced
- Salt, to taste
- 4 t salmon caviar
- Coriander cress, to garnish
- For the lime-and-verjuice dressing, whisk:
- 85 ml verjuice
- 2 limes, juiced
- 1 T agave nectar
- 4 T extra virgin olive oil
- Salt, to taste
Cooking Instructions
Cut the trout into 2 cm cubes and place in a serving dish, then add the strawberries.
Drizzle the dressing over the salad, season to taste, top with the salmon caviar and garnish with coriander cress.
Cook’s note: Green strawberries have a sharper flavour than ripe strawberries because the sugars haven’t had time to develop. If you cannot find green strawberries, use a firm green apple such as Granny Smith or even kiwi fruit.
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